Kingdom of Callaway - Fulton, Mo 65251 | The only way I have found to cook it so it comes out moist is smoking it on the grill.
I take one, cut it in half, and then butterfly one of the halves. I then stuff the butterflied one with chorizo or your favorite sausage, and truss it up with butcher's string. Then rub with your favorite dry rub, and let sit a day or so in the fridge (you also can just smoke it right away). The other half, I just rub with oil and a paste made from salt/pepper, rosemary, and garlic as my wife is not a sausage fan.
Then smoke low and slow for three hours or so, until internal temp gets 10-15 degrees less than you want it finished at. Then cover in foil and rest for 15 minutes. Slice and enjoy!
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